Marry Me Chicken Stuffed Shells

I discovered this dish at a restaurant where the server leaned in and whispered that it was called Marry Me Chicken—the kind of food so good it might make someone propose. That stuck with me. One rainy Tuesday, I decided to recreate it at home, layering ricotta and chicken into jumbo pasta shells, then drowning them in this impossibly silky sun-dried tomato sauce. The first bite transported me right back to that candlelit corner booth, except this time I was in my own kitchen with flour on my apron.

I made this for my partner on our anniversary, nervous that homemade would pale against restaurant versions. But halfway through dinner, they set down their fork and just smiled—no words needed. That's when I knew this recipe had become something more than just dinner; it was proof that the best meals are the ones made with intention, in your own kitchen, for someone you actually want to keep around.

Ingredients

• Large pasta shells (20–24): These need to be the jumbo kind, sturdy enough to hold a generous spoonful of filling without tearing. I learned to cook them a full minute under al dente because they'll soften more in the oven.
• Shredded chicken breast (2 cups cooked): Use rotisserie if you're short on time—it's moist and already seasoned. Leftover roasted chicken works beautifully too.
• Ricotta cheese (1 1/2 cups): This is your binding magic. It keeps everything creamy inside while the edges crisp slightly in the heat.
• Parmesan and mozzarella (1/2 cup plus 1 cup): The parmesan adds tang and umami; the mozzarella stretches into those gorgeous melted threads. Don't skip either one.
• Egg (1 large): Acts as the gentle glue holding the filling together, keeping it from falling apart when you bite into each shell.
• Garlic powder and dried basil (1/2 teaspoon each): These whisper through the filling, adding complexity without loudness. Fresh herbs fade, but dried ones hold steady through baking.
• Butter and olive oil (2 tablespoons each, for sauce): The combination gives the sauce depth—butter for richness, olive oil for body and flavor balance.
• Sun-dried tomatoes (1/2 cup, packed in oil): These are concentrated flavor bombs. Drain them well or your sauce turns oily, but don't rinse away all the clinging oil—that's liquid gold.
• Heavy cream and chicken broth (1 1/4 cups and 1/2 cup): Cream makes it silky; broth keeps it from being too heavy. Together they create that perfect sauce consistency.
• Fresh basil (for garnish): Tear it by hand right before serving—it bruises less and looks more inviting than chopped.

Instructions

Prepare your canvas:

Preheat the oven to 375°F and lightly oil a 9x13-inch baking dish. Having everything ready before you start cooking means you won't scramble later.

Cook the shells just shy of done:

Bring salted water to a rolling boil, add the shells, and pull them out about a minute before they'd normally be al dente. Drain them, then toss lightly with olive oil so they don't stick together in the colander.

Build the filling:

Combine shredded chicken, ricotta, both cheeses, the egg, garlic powder, and dried basil in a large bowl. Mix until everything is just combined—don't overwork it or the ricotta gets grainy. Taste it, adjust salt and pepper until it feels right.

Create the sauce:

In a large skillet, melt butter with olive oil over medium heat. Add minced garlic and listen for it to sizzle softly—about 30 seconds to a minute. Add the sun-dried tomatoes and let them warm through, then pour in the heavy cream and chicken broth.

Coax the sauce to silkiness:

Stir in parmesan, oregano, and red pepper flakes if you want a gentle heat. Let it bubble gently for 3 to 4 minutes, just until it thickens slightly and clings to a spoon. Season carefully with salt and pepper—remember, the parmesan already adds salt.

Layer with intention:

Spread a thin layer of sauce on the bottom of the baking dish. This protects the pasta from sticking and gives the bottom shells something creamy to rest in.

Stuff the shells generously:

Using a small spoon or piping bag, fill each shell with a heaping spoonful of the chicken mixture. Arrange them seam-side up in the dish—they'll look golden and inviting.

Cloak them in sauce:

Pour the remaining sauce over and around the stuffed shells. If you want extra richness, sprinkle a bit more mozzarella on top before it goes into the oven.

Bake covered, then uncover:

Cover the dish tightly with foil and bake for 25 minutes. The foil traps steam and keeps everything tender. Remove the foil and bake another 10 minutes until the edges are bubbling and the top has a light golden shimmer.

Finish with fresh basil:

Let it rest for just 2 minutes, then tear fresh basil over the top. This final green brightens everything and makes it feel restaurant-worthy.

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There's something deeply satisfying about sliding a baking dish into the oven and knowing that in 35 minutes, you've created something that looks and tastes like you spent hours on it. This dish taught me that comfort food and elegance aren't opposites—they can live in the same shell.

Why This Sauce Is Non-Negotiable

The first time I tried to lighten this recipe with a simple tomato sauce, it felt flat and one-dimensional. The sun-dried tomatoes are what separate this dish from any other stuffed shells you've made. Their deep, concentrated flavor plays beautifully against the cream, creating something that tastes indulgent without being heavy. The parmesan stirred in at the end adds a savory undertone that makes you wonder what the secret ingredient is, even though it's sitting right there in the bowl.

Making It Your Own

Once you master the basic technique, you can shift things around. I've used ground turkey instead of shredded chicken for a slightly earthier taste, and I've added a pinch of nutmeg to the filling for unexpected warmth. Some nights I crisp prosciutto and fold it into the ricotta mixture for a salty edge. The beauty of this dish is that it's forgiving enough to welcome your ideas while staying true to what makes it special.

Serving and Pairing

Serve this hot from the oven alongside garlic bread for soaking up extra sauce. A crisp green salad cuts through the richness beautifully, and a cold glass of Pinot Grigio or a light Sauvignon Blanc makes the whole meal feel celebratory. If you're feeding a crowd, this dish sits happily on a buffet for 15 minutes without losing its charm, which is the mark of truly good cooking.

• Bake it the morning of and reheat gently, covered, at 325°F for about 15 minutes if you need to get ahead.
• Leftover shells can be wrapped individually and frozen for up to three months—reheat from frozen, covered, at 350°F for about 30 minutes.
• If your baking dish is shallow, the shells might crowd; use a slightly larger dish and give each shell breathing room so they bake evenly.

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This is the kind of dish that deserves a table full of people and candlelight. Make it for someone who matters, and watch their face when they taste it.

Recipe Frequently Asked Questions

→ Can I substitute turkey for chicken?

Yes, cooked turkey can be used instead of chicken for a tasty variation without altering the cooking process.

→ How do I prevent pasta shells from sticking?

Drizzle cooked shells with olive oil and stir gently to coat, which keeps them separated before filling.

→ What can I use to make a vegetarian version?

Omit the chicken and increase the ricotta cheese for a rich, satisfying vegetarian filling.

→ How thick should the sauce be before baking?

The sauce should be slightly thickened after simmering, allowing it to coat the shells without being too runny.

→ What sides pair well with this dish?

A crisp green salad and garlic bread complement the creamy shells nicely, balancing richness with fresh textures.

→ Can gluten-free pasta shells be used?

Absolutely, gluten-free pasta shells are a suitable alternative for those avoiding gluten.